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Although tomatoes are generally thought of as high-acid fruits, a few varieties have higher known pH levels making them more susceptible to the spores of Clostridium botulinum. The addition of Mrs. Wages® Citric Acid raises the acidity and lowers the pH.
*Packaging May vary
CITRIC ACID, LESS THAN 2% SILICONE DIOXIDE (ANTICAKING).
*CAUTION: To ensure safe acidity, add 1/2 teaspoon of citric acid to every quart of tomatoes (for pints, uses 1/4 teaspoon citric acid).